Zucchini Scarpaccia: The Crispy, Rustic Italian Zucchini
Zucchini Scarpaccia is a thin, oven-baked Italian zucchini tart that combines grated zucchini with flour, olive oil, and aromatic herbs. The batter spreads thinly across a baking tray, creating crispy edges and a tender interior. Its flavor is savory, slightly sweet from caramelized onions, and fragrant with garlic and herbs. This rustic Tuscan dish is quick to prepare and requires only a handful of ingredients. Often served as a snack, appetizer, or light lunch, it can be enjoyed warm or at room temperature. Its simplicity, crisp texture, and rich Mediterranean flavor make it a favorite in Italian kitchens.
Ingredients
- 3 medium zucchini, thinly sliced or grated
- 1 small onion, thinly sliced
- 1 cup all-purpose flour
- ½ cup water
- ¼ cup extra virgin olive oil
- 2 cloves garlic, minced
- ½ cup grated Parmesan cheese
- ½ tsp black pepper
- 1 tsp dried oregano or thyme
- Olive oil for drizzling
Instructions
- Preheat the oven to 200°C (400°F) and line a baking tray with parchment paper.
- Place sliced zucchini and onions in a bowl, sprinkle with salt, and let sit for 10 minutes to release moisture.
- Add flour, water, olive oil, garlic, Parmesan cheese, pepper, and herbs to the zucchini mixture.
- Mix until everything forms a loose batter.
- Spread the mixture thinly across the prepared baking tray.
- Drizzle olive oil over the top for extra crispiness.
- Bake for 35–40 minutes until golden brown and crispy on the edges.
- Allow it to cool slightly before slicing and serving.
Notes
- Use fresh, firm zucchini for the best flavour.
- Squeezing excess water from zucchini helps achieve crispiness.
- A thin batter ensures a crispy texture.
- Parmesan adds umami and depth.
- Fresh herbs enhance aroma and freshness.
- Bake in a wide pan for even cooking.
- Let it rest before cutting to maintain structure.
- Serve with a drizzle of olive oil for added richness.